Advances in the biochemistry and microbiology of Swiss-type cheeses

Lait

Volumn 79, Issue 1, 1999, Pages 3-22

  Grappin, Rémy ^a   Beuvier, Éric ^a   Bouton, Yvette ^a,b   Pochet, Sylvie ^a  

^a CEMAGREF   (France)

^b Comite Interprofessionnel du Comte ^*  (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0033485044     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:199911     Document Type: Review

References (51)

1. Baer A., Influence of casein proteolysis by starter bacteria, rennet and plasmin on the growth of propionibacteria ir Swiss-type cheese, Lait 75 (1995) 391-400.
2. Baer A., Ryba I., Casey M., Influence of coagulating enzymes and plasmin on the growth of starter bacteria at the start of Emmental cheese manufacture. Preliminary report, Lait 77 (1997) 189-199.
3. Bastian E.D., Lo C.G., David K.M.M., Plasminogen activation in cheese milk: Influence on Swiss cheese ripening, J. Dairy Sci. 80 (1997) 245-251.
4. Beuvier E., Berthaud K., Cegarra S., Dasen A., Pochet S., Buchin S., Duboz G., Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltrated milk, Int. Dairy J. 7 (1997) 311-323.
5. Bouton Y., Grappin R., Comparaison de la qualité des fromages à pâte pressée cuite fabriqués à partir du lait cru ou microfiltré, Lait 75 (1995) 31-44.
6. Bouton Y., Guyot P., Grappin R., Preliminary characterization of microflora of Comté cheese, J. Appl. Microbiol. 85 (1998) 123-131.
7. Bütikofer U., Fuchs D., Development of free amino acids in Appenzeller, Emmentaler, Gruyère, Raclette, Sbrinz and Tilsiter cheese, Lait 77 (1997) 91-100.
8. Chamba J.F., Perréard E., Effect of microfiltration of milk on Emmental cheese characteristics, Bull. Int. Dairy Fed. 317 (1996) 64.
9. Chamba J.F., Perréard E., Kerjean J.R., Interaction between thermophilic lactobacilli and propionic acid bacteria in Emmental cheese, Bull. Int. Dairy Fed. 317 (1996) 58.
10. Delacroix-Buchet A., Fournier S., Protéolyse et texture des fromages à pâte cuite pressée. II. Influence de la chymosine et des conditions de fabrication, Lait 72 (1992) 53-72.
11. Delacroix-Buchet A., Trossat P., Protéolyse et texture des fromages à pâte cuite pressée. I. Influence de l'activité de l'eau, Lait 71 (1991) 299-311.
12. De Man J.C., Rojosa M., Sharpe M.E., A medium for the cultivation of lactobacilli, J. Appl. Bacteriol. 23 (1960) 130-135.
13. Demarigny Y., Rôle de la flore naturelle du lait cru et des paramètres technologiques (teneur en sel et température d'affinage) sur l'évolution des caractéristiques biochimiques, microbiologiques et sensorielles des fromages à pâte pressée cuite, thèse université de Bourgogne, ENSBANA, Dijon, 1997.
14. Demarigny Y., Beuvier E., Buchin S., Pochet S., Grappin R., Influence of raw milk microflora on the characteristics of Swiss-type cheeses. II. Biochemical and sensory characteristics, Lait 77 (1997) 151-167.
15. Demarigny Y., Beuvier E., Dasen A., Duboz G., Influence of raw milk microflora on the characteristics of Swiss-type cheeses. I. Evolution of microflora during ripening and characterization of facultatively heterofermentative lactobacilli, Lait 76 (1996) 371-387.
16. Drinan F.D., Cogan T.M., Detection of propionic acid bacteria in cheese, J. Dairy Res. 59 (1992) 65-69.
17. Dupont D., Grappin R., ELISA for differential quantitation of plasmin and plasminogen in cheese, J. Dairy Res. 65 (1998) 643-651.
18. Eliskases-Lechner F., Ginzinger W., Rohm H., Tschager E., Raw milk flora affects composition and quality of Bergkäse. 1. Microbiology and fermentation compounds, Lait (accepted for publication).
19. Farkye N.Y., Fox P.F., Observations on plasmin activity in cheese, J. Dairy Res. 57 (1990) 413-418.
20. Fessler D.S., Characterization of propionibacteria in Swiss raw milk by biochemical and molecular biological methods, thesis, Swiss Federal Institute of Technology, Zurich, 1997.
21. Fox P.F., McSweeney P.L.H., Proteolysis in cheese during ripening, Food Rev. Int. 12 (1996) 457-509.
22. Gagnaire V., Lortal S., Léonil J., Free active peptidases are detected in Emmental juice extracted before ripening in the warm room, J. Dairy Res. 65 (1998) 119-128.
23. Garnot P., Mollé D., Heat-stability of milk-clotting enzymes in conditions encountered in Swiss cheese making, J. Food Sci. 52 (1987) 75-77, 87.
24. Gautier M., de Carvalho A., Renault A., DNA fingerprinting of dairy propionibacteria strains by Pulsed-Field Gel Electrophoresis, Current Microbiol. 32 (1996) 17-24.
25. Ginzinger W., Jaros D., Lavanchy P., Rohm H., Raw milk flora affects composition and quality of Bergkäse. 3. Physical and sensory properties, Lait (accepted for publication).
26. Ginzinger W., Jaros D., Mayer H.K., Rohm H., Tschager E., Raw milk flora affects composition and quality of Bergkäse. 2. Chemical composition, Lait (accepted for publication).
27. Giraffa G., Rossetti L., Muccetti G., Addeo F., Neviani E., Influence of the temperature gradient on the growth of thermophilic lactobacilli used as natural starters in Grana cheese, J. Dairy Sci. 81 (1998) 31-36.
28. Grappin R., Beuvier E., Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese: a review, Int. Dairy J. 7 (1997) 751-761.
29. Grappin R., Lefier D., Dasen A., Pochet S., Characterizing the ripening of Gruyère de Comté: Influence of time × temperature and salting conditions on eye and slit formation, Int. Dairy J. 3 (1993) 313-328.
30. Grufferty M.D., Fox P.F., Factors affecting the release of plasmin activity from casein micelles. N. Z. J. Dairy Technol. 23 (1988) 153-163.
31. Guichard H., Contribution au développement de méthodes instrumentales pour l'étude des fractions volatiles et azotées solubles dans l'eau des fromages à pâte pressée cuite. Relation avec l'analyse sensorielle, thèse université de Bourgogne, ENSBANA, Dijon, 1995.
32. Isenberg H.D., Goldberg D., Sampson J., Laboratory studies with a selective Enterococcus medium, Appl. Microbiol. 20 (1970) 443-446.
33. Isolini D., Grand M., Glättli H., Selektivmedien zum Nachweis von obligat und fakultativ hetcrofermentativcn Laklobazillen, Schweiz. Milchw. Forschung 19 (1990) 57-59.
34. Jaros D., Ginzinger W., Tschager E., Mayer H.K., Rohm H., Effects of water addition on composition and fracture properties of Emmental cheese, Lait 77 (1997) 467-477.
35. Jaros D., Jenny B., Rohm H., Characteristics and description of Voralberger Bergkäse. 3. Sensory properties, Milchwissenschaft 53 (1998) 143-147.
36. Jimeno J., Lazaro M.J., Sollberger H., Antagonistic interactions between propionic acid bacteria and non-starter lactic acid bacteria, Lait 75 (1995) 401-413.
37. Kosikowski F.V., Cheese with eyes, in: Cheese and Fermented Milk Foods, Edward Brothers Inc., Ann Arbor, Michigan, 1977, pp. 261-291.
38. Larsson K.I., Andren A., Affinity between chymosin and individual caseins at varying pH values, Int. Dairy J. 7 (1997) 615-618.
39. Mocquot G., Reviews of the progress of Dairy Science: Swiss-type cheese, J. Dairy Res. 46 (1979) 133-160.
40. Naes H., Nissen-Meyer J., Purification and N-terminal amino acid determination of the cell wall bound proteinase from Lactobacillus paracasei subsp. paracasei, J. Gen. Microbiol. 138 (1992) 313-318.
41. Ollikainen P., Kivelä T., The importance of plasmin in Swiss-type cheese ripening, Milchwissenschaft 44 (1989) 204-206.
42. Piveteau P.G., Condon S., Cogan T.M., Interactions between lactic and propionic acid bacteria, Lait 75 (1995) 331-343.
43. Reinbold G.W., Swiss Cheese Varieties, Pfizer Inc., New York, 1972.
44. Richoux R., Kerjean J.R., Study of relationships between salt level in Emmental cheeses and propionic acid fermentation. Test of 13 strains of propionibacteria, Bull. Int. Dairy Fed. 317 (1996) 61.
45. Rollema H.S., Visser S., Poll J.K., Spectrophotometric assay of plasmin and plasminogen in bovine milk, Milchwissenschaft 38 (1983) 214-217.
46. e colloque club bactéries lactiques, 28-29 Dijon, 1997, Affiche T 1.
47. Steffen C., Eberhard P., Bosset J.O., Rüegg M., Swiss-type varieties, in: Fox P.F. (Ed.), Cheese: Chemistry, Physics and Microbiology, vol 2 Major cheese groups, Chapman & Hall, London, 1993, pp. 83-110.
48. Stévenot C., Bérodier F., Schlich P., Typologie aromatique des fromages de Comté, Sci. Aliments. 17 (1997) 547-553.
49. Therzaghi B.E., Sandinc W.E., Improved medium for lactic streptococci and their bacteriophages. Appl. Microbiol. 29 (1975) 807-813.
50. Tziboula A., Steele W., West I., Muir D.D., Microfiltration of milk with ceramic membranes: Influence on casein composition and heat stability, Milchwissenschaft 53 (1998) 8-11.
51. Zevaco C., Gripon J.-C., Properties and specificity of a cell-wall proteinase from Lactobacillus helveticus, Lait 68 (1988) 393-408.